- 1/3 cup nonfat Greek yogurt or 1/2 cup nonfat plain yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice (about 1/2 lime)
- 1/2 teaspoon ancho chili powder
- 1 lime, zested
- 1/2 cup all-purpose flour
- 1 teaspoon ancho chili powder
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 4 egg whites
- 3/4 cup cornmeal
- 1/4 teaspoon black pepper
- 1 pound medium rock shrimp (90 to 100 count), shelled and cleaned
- 2 tablespoons canola oil
- Spray cooking oil
If using regular yogurt, place it in a strainer lined with a paper towel. Place the strainer over a bowl and allow to drain and thicken for 20 minutes.
Combine the thickened or Greek yogurt, mayonnaise, lime juice, ancho chili powder and lime zest in a small bowl and mix well to incorporate. Set aside.
Prepare the Shrimp:
Place flour, chili powder, garlic powder and 1/2 teaspoon salt in a shallow bowl and stir with a fork to incorporate. Place egg whites in another shallow bowl and beat lightly. Place cornmeal, 1/4 teaspoon salt and pepper in a third bowl and stir with a fork to incorporate. Toss the shrimp, a few at a time, in flour until well coated. Shake off excess flour, then dip in egg whites. Transfer to cornmeal mixture and toss to cover all sides. Reserve coated shrimp on a baking sheet or piece of parchment paper and repeat with remaining shrimp.
Preheat broiler. Brush a large cookie sheet with the oil and heat the oiled sheet under broiler for 3 minutes. Remove from oven and quickly arrange shrimp in a single layer on the cookie sheet. Spray with cooking spray. Place shrimp under broiler and broil until crisp and browned, about 5 minutes.
Serve shrimp with dipping sauce.
Yield: 8 servings, serving size: 12 shrimp plus 1 tablespoon dipping sauce
Calories 210; Total Fat 8 g; (Sat Fat 1 g, Mono Fat 2 g, Poly Fat 1.5 g) ; Protein 15 g; Carb 18 g; Fiber 1 g; Cholesterol 90 mg; Sodium 360 mg